Keto white pizza with mushrooms and pesto

Three delicious superheroes you can always count on—cheese, pesto and mushrooms—come together in this fresh vegetarian white pizza to save the day. With this quick and easy keto dish, you can spend more time on what really matters: enjoying every bite of it!

Keto white pizza with mushrooms and pesto

Three delicious superheroes you can always count on—cheese, pesto and mushrooms—come together in this fresh vegetarian white pizza to save the day. With this quick and easy keto dish, you can spend more time on what really matters: enjoying every bite of it!

Instructions

With the help of a lightly oiled rolling pin or spatula, spread out the batter on a baking sheet lined with parchment paper. It shouldn't be thicker than ½ inch (1 cm).

Bake for 10 minutes. The crust should be a light golden brown; don't overdo it. Remove from oven and let it cool for a few minutes. Turn crust out onto a rack or cutting board and remove parchment paper.

Cut the mushrooms in thin slices and mix with pesto and olive oil in a bowl. Season with salt and pepper, and combine well.

Spread a layer of sour cream (or crème fraiche) on the crust. Top with cheese and the mushroom mixture.

Place pizza back onto baking sheet (with parchment paper) and return to the oven and bake for 5-10 minutes or until the cheese has melted. Ensure that the edges don't get too much color.

Serve with a fresh salad.

Tip!

If you want a more colorful pizza pizza, you can add sautéed onions and broccoli.

This almond flour-based dough satiates way more than others. You can also make smaller pizza portions that are great for snacks.

Feel free to reheat the pizza the day after! Light up your kids' faces (and your own!) by taking their lunchboxes to the next level.

You can make an extra crust to keep in the fridge for 2-3 days or freeze for future use. When in need of a quick meal, you only have to fix the topping.

Be sure to make the crust thin enough, otherwise it will not hold together or cook thoroughly. There is a bit of a weird almond flour taste and it’s a bit crumbly, but I think adding more psyllium powder will help next time!

Ok, made this crust, different toppings. So I will stick to the crust. For me the crust never got ...crusty, came out more like a well textured bread. I know I didn't wait long enough on the pre-cook. I didn't bother to 'roll' it out.. just used a spatula, this method of spreading is the one I will continue to use. My husband loved the texture and it kinda reminded me of a thick crust style like at the Hut. Things I would change is add a little parm to the crust for more texture, the stuff in a can, not really good stuff. use some garlic butter or egg wash on the crust to encourage some texture development on the outside. But as a recipe I think this crust is awesome because I am lactose intolerant and Fat Head Dough, though delicious, makes my tummy hurt. I can make this crust and use a very low lactose cheese in top and be very happy. Thanks for this guys. This is going on the regular rotation.

I’m six weeks into Keto and following diet Doctor recipes. I’ve pretty much loved them all, except this one. The crust was weird and the sour cream was weird for me. I ate a slice or 2 and ended up throwing the rest away.